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I am a massive fan of Hugh Fearnley-Whittingstall, and have most of his books. His meat one in particular is what inspired me to take all of the butchery courses at The Ginger Pig, but thats a whole other discussion. I find that many of his recipes are often gluten free…. But now there is a WHOLE BOOK.
River Cottage Light & Easy is the latest tome from Devon HQ and this time all the recipes are wheat and dairy free. Quite a challenge. But as ever it is approached with creativity, seasonality, and real inventiveness. The book does not claim to be be gluten free, as many of the recipes use rye, especially in the baking. But fear not, this leaves literally hundreds of things to try. I have given up bookmarking pages. Whilst I work my way through a few of these, here is a recipe for Oaty, Nutty, Fruity Cookies kindly shared by River Cottage, to give you a taste of what’s to come in the review.
and beat that in thoroughly. Sprinkle the bicarbonate of soda over the surface and beat it in, then stir in the raisins and oats. You will end up with a very stiff, chunky dough.
you can shape them gently into rough rounds with lightly oiled fingertips. Leave a little
space between each because they will expand slightly in the oven.
Bake for 10 minutes, then transfer carefully to a wire rack to cool. These are best eaten within 2–3 days of baking.